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To prepare an extraordinary Backed Crayfish Tails, here are the components needed:
- Prepare 4 of crayfish tails.
- Get 3 tbsp of butter.
- Provide 1 tsp of salt.
- Get 1 tsp of freshly ground black pepper.
- Get 1 tsp of Robertson's fish spice.
- You need 1 clove of garlic, minced.
- Provide 1 tsp of lemon juice.
- Prepare 4 slices of lemon for garnish.
After preparing the components, now you are ready to cook your tasty Backed Crayfish Tails by following the instructions on this section:
- Preheat oven to 220°C.
- Using a pair of kitchen scissors, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail. Separate the meat from the two sides of the shell (use a spoon if you struggle), then lift the meat up and out from inside the shell. Then press close the shell so that the meat can lay on top of the shell..
- Using a sharp knife, cut halfway into the meat length wise, then remove the vein..
- In a small bowl melt the butter. Now combine the butter with the salt, pepper, fish spice, garlic and lemon juice..
- Brush half of the mixture over the crayfish tails. Bake them in the oven for 7 minutes. Remove them and brush on the remainder of the mixture and bake for a further 7 minutes or until cooked but not rubbery..
- Serve with lemon slices garnish..
Recipe : Backed Crayfish Tails
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